"Simplicity is the ultimate sophistication" LdV

Sunday, 20 March 2016

CROQUE MONSIEUR WITH MINT, PEAS AND GOAT CHEESE (Croque monsieur chèvre, menthe et petits pois)

CROQUE MONSIEUR WITH MINT, PEAS AND GOAT CHEESE
(Croque monsieur chèvre, menthe et petits pois)


The legend said by the Words historian René Girard, tells that the « Croque monsieur » appeared for the first time in a Paris Bistro called « The beautiful age », Boulevard des Capucines in 1901. It’s after concocting a sandwich bread proposed to one of his “meaty” customer that one asked : “Which meat was in?”, the bistro man answered “Meat Sir, obviously”. Everyone then hastened to order the sandwich Sir! The next day, the bistro began to serve a “Croque monsieur”. From a simple ham slice to a very refined sauce or béchamel, the croque-monsieur can be an art in your mouth and your plate… This one comes from an Avantage French magazine. It changes a little bit and it’s a very good way to eat your greens! In addition, it is done in no time so would be perfect for a lazy dinner…

Wine pairing : Entre-deux-mers (White) from Bordeaux.


This croque-monsieur with mint, peas and goat cheese recipe is gluten-free if you use "free from" bread loaf instead...




CROQUE MONSIEUR WITH MINT, PEAS AND GOAT CHEESE
A quick glance in your kitchen...

In your fridge
Fresh mint
Goat cheese
Butter
Salad
Wine tomatoes

In your cupboard 
Loaf bread
Petits pois tin
Garlic
Onion
Dry tomatoes

CROQUE MONSIEUR WITH MINT, PEAS AND GOAT CHEESE
For 4 croques-monsieur

8 slices of loaf bread
1 little tin of petits-pois drained
1 crushed garlic clove
1 onion finely chopped 
A few leaves of fresh mint finely chopped
200g of goat cheese
40g of soft butter 
Salad
A handful of dry tomatoes
3 wine tomatoes sliced 


In a pan, fry the garlic and onion in a little bit of olive oil.
Add the peas, stir and remove from the heat.
Crush the mixture coarsely with a fork then add chopped the mint.
Butter each slice of bread on one side only.
Spread the mashed peas on the non buttered bread slices and garnish with fresh goat cheese.
Cover with the other slices of bread, buttered side out.
Cook the croques in a pan for 3 minutes each side.
Meanwhile, prepare the salad, mixing it with the tomatoes and dry tomatoes.
Serve piping hot with a the salad.
Dressing ideas : HERE




Croque chèvre, menthe et petits pois 

Pour 4 croques-monsieur
8 tranches de pain de mie
1 boite de petits-pois
1 gousse d’ail écrasée
1 oignon finement émincé
Quelques feuilles de menthe fraiche émincées
200g de chèvre frais
40g de beurre ramolli

Egouttez les petits-pois.
Faites revenir l’ail et l’oignon dans une poêle avec un petit peu d’huile d’olive.
Ajoutez les petits-pois, mélangez puis retirez du feu.
Ecrasez-les grossièrement à l’aide d’une fourchette, puis incorporez la menthe.
Tartinez chaque tranche de pain de mie avec le beurre sur un côté seulement.
Répartissez la purée de petits-pois sur la face non beurrée de chaque tranche.
Disposez le chèvre frais en lamelles sur 4 tranches, puis recouvrez celles-ci avec les 4 tranches restantes, face beurrée vers l’extérieur.
Faites cuire les croques à la poêle, feu moyen, 3 minutes de chaque côté.
Pendant ce temps, préparez la salade avec les 2 tomates.
Servir les croques bien chauds avec la salade.
Idées de vinaigrettes : ICI

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